Lowcountry Boil
A coastal South Carolina classic recipe. Featuring local ingredients and perfect for a crowd.
Equipment
- 1 Stock pot or Dutch Oven
- 1 Pairing Knife
- 1 Large Spoon
- 1 cutting board
- 1 chefs knife
- 1 Steamer basket or Colander
Ingredients
- 1 lb. Shrimp
- 4 Whole Ears of Corn
- 12 Small Red-skinned Potatoes
- 1 lb Hot Smoked Andouille Sausague
- 1 Yellow Onion
- 3.5 liters water
- 2 whole Bay Leaves
- 2 tbsp Salt
- 3 tbsp Old Bay Seasoning
- 1 tsp White Pepper
- 1 whole Cayane or Calabrian Chili
- 1 Lemon
- cocktail sauce (prepared or homemade)
Instructions
Clean & Devein Shrimp Keeping Shells On
- Rinse Shrimp under cold water
- Using pairing to cut a small slit down the back through the shell and along the vein line.
- Lift out the black vein with the tip of the knife.
Prep Veg and Sausage
- Peel husks and threads of corn. Cut corn in half or thirds if large.
- Wash potatoes.
- Cut sausage in 3/4" coins.
- Peel and quarter onion.
- Cut lemon into wedges for garnish when serving.
Make the Lowcountry Boil
- Bring pot with water, salt, old bay, bay leaf, onion, chili, and white pepper to a boil.
- Add whole potatoes, cover, and boil for 12 minutes.
- Add sausage to pot and boil for 6 minutes
- Add corn to pot and boil for 4 minutes.
- Add shrimp and boil until they are pink and float for 2-3minutes.
- Lift the steamer basket or strain the liquid out using a colander.
- Serve immediately with lemon wedges and cocktail sauce.Serving options: put the mixture back in the stock pot or pour it onto a large tray or a newspaper-lined table.